Welcome to the summary page for FabulousFusionFood's Wild Food guide to Spear-leaved Orache along with all the Spear-leaved Orache containing recipes presented on this site, with 4 recipes in total.

These recipes, all contain Spear-leaved Orache as a major wild food ingredient.



Spear-leaved Orache, Atriplex prostrata is a species of flowering annual herbaceous plant in the family Amaranthaceae, native to Europe, Macaronesia, northern Africa, Ethiopia, the Middle East, western Siberia, and Central Asia. Spear-leaved orache is a low-growing plant that typically grows up to 30 cm in height. It has a prostrate growth habit, meaning that it grows horizontally along the ground. The leaves of this plant are spear-shaped, hence its common name, and are often grey-green or blue-green in colour. The plant produces small, greenish-yellow flowers that are arranged in clusters. These flowers are not particularly showy and are often overlooked.

Spear-leaved orache plays an important role in its native habitats as it is a pioneer species, meaning that it is one of the first plants to colonize disturbed areas. The plant is also tolerant of salty soils, making it an important species in coastal areas where saltwater intrusion can be a problem. The plant provides habitat and food for a variety of insects and small mammals, including bees and butterflies. In addition to its medicinal and culinary uses (see below), spear-leaved orache is sometimes used for erosion control and soil stabilization. Its deep roots help to anchor soil and prevent erosion in areas that are prone to landslides or other soil disturbances. Spear-leaved orache has also been studied for its potential use in phytoremediation, which is the process of using plants to remove contaminants from soil or water. The plant has been found to be effective in removing heavy metals from contaminated soil, making it a potentially useful tool in environmental remediation efforts.

Spear-leaved orache is also sometimes used in landscaping and ornamental gardening. Its low-growing habit and attractive foliage make it a popular choice for ground cover or border planting. The plant is relatively easy to grow and can thrive in a variety of soil types and growing conditions.

Spear-leaved orache has a long history of use in traditional medicine. In some cultures, the plant was used to treat digestive problems and respiratory ailments. The leaves of the plant were also used as a food source, either cooked or raw. Today, the plant is sometimes used as a culinary herb or as a leafy vegetable. It is sometimes added to salads or soups and can be used as a substitute for spinach.

The Spear-Leaved Orache, is a mealy, upright, annual plant that is member of a broad family of edible plants, often called Saltbushes, due to their salty tang and coastal habit. They are closely related to common orache, Fat Hen (Lamb's Quarters) and look a little similar and the leaves of spear-leaved orache can be substituted in most recipes that call for these greens. The Spear-Leaved Orache can often be found inland (though it's typically a coastal plant), growing on wasteland or roadsides, particularly if the road surface is gritted with salt over the winter (it has used these roads to colonize inland), and produces small pink flower spikes between July–September. The young goosefoot-shaped leaves and shoots can be added to salads and with their slightly salty tang are a welcome addition to spring salads. Older leaves can be cooked and used as spinach substitute. As they naturally retain salt, they don't often need to be seasoned whilst cooking.

References:

[1]. David Evans Notes from field observations, tastings and cookery experiments.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1999
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
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[5]. Thomas, G. S. Perennial Garden Plants, 2004
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[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles, 1983
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(Note that the above book links are Amazon Affiliate links)